• 1 pack Turano Pinsa Crust (2 crusts)
• 16 ea Chicken Wing Flats, bones removed
• ¼ cup Blue Cheese Crumbles
• ¼ cup Giardiniera
• 1 cup Shredded Mozzarella Cheese
• 1 tbsp Chopped Parsley

Buffalo Bechamel
• 1 ½ cups milk
• ¼ - ½ cup hot sauce
• 2 tbsp butter
• 1 tbsp flour
• ½ tsp salt

① Heat the oven to 450°F
② To make the sauce, heat the milk on the stove or in the microwave until hot. In a medium saucepan, melt the butter, but do not allow it to brown. Stir in the flour and whisk together vigorously. Slowly pour half the milk while whisking, the mixture will thicken immediately.
③ Reduce the heat to low and add in the remainder of the hot milk. Season with salt and cook for 10-15 minutes, stirring frequently. Add the hot sauce to your spice preference and set aside.
④ Remove both Pinsa Crusts from the packaging
⑤ Spread the buffalo bechamel evenly over both crusts, leaving a slight ½” border
⑥ Top the Pinsa Crust with the mozzarella cheese
⑦ Scatter the deboned chicken wings over the cheese
⑧ Bake directly on the oven racks for 5-7 minutes until the cheese has melted and the Pinsa crust is crispy on the bottom.
⑨ Remove from the oven and sprinkle the blue cheese, giardiniera, and parsley over the top before slicing